Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

Grahl, Stephanie; Strack, Micha; Mensching, André; Mörlein, Daniel

doi:10.1016/j.foodqual.2020.103933

Cited by 70 publications

(53 citation statements)

References 54 publications

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“…The total lipid (0.51%), ash (0.26%), and protein (1.01%) content found in the umbu control jam (UJ1) was the same as those reported in other studies (Amorim et al, 2019;Belović et al, 2017;Naeem et al, 2017). All the common ingredients used in the formulation that need to be overcome for the widespread use of microalgae as a supplement for enrichment of the nutritional value of foods (Grahl et al, 2020).…”

Section: Resultssupporting

confidence: 78%

“…Sensory profiling revealed that the Spirulina-soy-extrudate content affected all sensory attributes identified across all flavors. The study confirmed that it is important to consider differences in consumer motivation as well as the product's conceptual and intrinsic sensory characteristics for new product development (Grahl et al, 2020).…”

Section: Resultssupporting

confidence: 59%

“…Umbu jam was prepared using the edible parts of the fruit, the peel, and pulp ( Figure 1). Besides, Spirulina was added with the objective of improving the nutritional and functional properties of the jam-product (Adiba et al, 2011;Çelekli et al, 2019;Grahl et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies have explored the use of microalgae in food in order to improve the nutritional attributes of products (Grahl et al, 2020;Lucas et al, 2018). This is because more recent studies have shown the presence of a great variety of bioactive chemical compounds (Seghiri et al, 2019;Tang et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, in this study, Spirulina LEB-18 was used to improve the nutritional quality of the jam-product made from the umbu fruit. Recently, many studies have used microalgae in formulations for the same purpose because of their nutritional attributes that are considered important (Adiba et al, 2011;Çelekli et al, 2019;Grahl et al, 2020;Lucas et al, 2018). In particular, the production of high concentrations of protein during microalgae development has been highlighted (Ravindran et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Falcão

Sobral

Cruz

et al. 2020

BJD

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We developed a protein-enriched umbu (S. tuberosa) jam by adding Spirulina sp. LEB-18 to it to improve its nutritional value. Three formulations were developed: UJ1 (jam without Spirulina), UJ2spirulina (jam with 1.0% Spirulina), and UJ3spirulina (jam with 1.4% Spirulina). Physicochemical properties, chemical composition, and sensory acceptance were determined. Jam products were deemed to be stable and safe for consumption because their water activity (Aw; 0.58-0.61), pH (2.60-3.42), and total titratable acidity (14.59-22.27%) values were considered to prevent the growth of microorganisms. There were statistically significant differences in these parameters, except for the Aw, among the umbu jams with Spirulina. The moisture content was lower in the jams produced (10.66-16.79%) than in commercial formulations, but the energy value (332.91-358.87 kcal/100 g) was higher when compared to other studies. In this study, the most significant result was that the supplementation of umbu jam with 1.0% and 1.4% of Spirulina statistically significantly increased the amount of protein (136-232%) and total ash (96-235%). Furthermore, the acceptability indices for UJ1, UJ2spirulina, and UJ3spirulina were 81.3, 78.0, and 75.3%, respectively, and therefore, they were considered as acceptable products (over 70%). Thus, the results indicate that supplementation with Spirulina sp. LEB-18 may improve the nutritional value of food and provide health benefits when incorporated into different food industry products, especially as a protein-enriched functional food ingredient.

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Section: Resultssupporting

confidence: 78%

Section: Resultssupporting

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Falcão

Sobral

Cruz

et al. 2020

BJD

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Marine microbial bioprospecting: Exploitation of marine biodiversity towards biotechnological applications—a review

et al. 2022

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The increase in the human population causes an increase in the demand for nutritional supplies and energy resources. Thus, the novel, natural, and renewable resources became of great interest. Here comes the optimistic role of bioprospecting as a promising tool to isolate novel and interesting molecules and microorganisms from the marine environment as alternatives to the existing resources. Bioprospecting of marine metabolites and microorganisms with high biotechnological potentials has gained wide interest due to the variability and richness of the marine environment. Indeed, the existence of extreme conditions that increases the adaptability of marine organisms, especially planktons, allow the presence of interesting biological species that are able to produce novel compounds with multiple health benefits and high economical value. This review aims to provide a comprehensive overview of marine microbial bioprospecting as a growing field of interest. It emphasizes functional bioprospecting that facilitates the discovery of interesting metabolites. Marine bioprospecting was also discussed from a legal aspect for the first time, focusing on the shortcomings of international law. We also summarized the challenges facing bioprospecting in the marine environment including economic feasibility issues.

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Algae as a Functional Food: A Case Study on Spirulina

Stunda-Zujeva,

Berele

2023

Value-Added Products From Algae

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Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

Cited by 70 publications

References 54 publications

Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Marine microbial bioprospecting: Exploitation of marine biodiversity towards biotechnological applications—a review

Algae as a Functional Food: A Case Study on Spirulina

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